The Iberian field Cebo Ham (green seal) is the quality denomination of Iberian pigs reared extensively and fed with pastures and natural feed.

The Iberian field bait hams are subjected to a slow curing process in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows, so that the dry air from the north enters and avoiding the humid air from the south protected by the Gredos, Béjar and Francia mountains, finishing their refinement in the cellars in darkness and silence.

Long curing periods for at least 36 months for Iberian field bait ham.